Description
Crispy, golden fried pickles stuffed with a creamy, cheesy filling are the perfect snack or appetizer for any occasion. These Cheesy Stuffed Fried Pickles combine the tangy crunch of dill pickles with a flavorful blend of cream cheese, cheddar, and spices, all coated in a crispy breadcrumb crust. Serve them hot with ranch or spicy mayo for a deliciously addictive treat.
Ingredients
Scale
Pickles and Filling
- 12 large whole dill pickles
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs (or panko)
- Oil for frying
Dipping Sauce (Optional)
- Ranch dressing or spicy mayo
Instructions
- Prep the Pickles: Pat the pickles dry thoroughly with paper towels to ensure the coating sticks well. Carefully slice each pickle in half lengthwise without cutting all the way through, creating a clam shell shape. Use a spoon to scoop out a small amount from the center of each half to make room for the filling.
- Make the Cheese Filling: In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, paprika, and cayenne pepper if using. Mix until the ingredients are well incorporated and the mixture is smooth and creamy.
- Stuff the Pickles: Spoon or pipe the cheese mixture evenly into each pickle half. Press the two halves together gently to seal them and keep the filling inside during frying.
- Prepare the Breading Station: Place the flour, beaten eggs, and seasoned breadcrumbs in three separate shallow bowls. This setup allows for an easy dredging process to achieve a crunchy coating.
- Bread the Pickles: Dredge each stuffed pickle first in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it thoroughly with the breadcrumbs, pressing lightly to ensure the crumbs adhere well.
- Fry the Pickles: Heat oil in a deep skillet or pot to 350°F (175°C). Fry the pickles in batches for 2 to 3 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried pickles to a paper towel-lined plate to drain excess oil.
- Serve: Serve the cheesy stuffed fried pickles hot with ranch dressing or spicy mayo for dipping. Enjoy immediately for the best crunchy texture and delicious flavor.
Notes
- These stuffed fried pickles can also be prepared in an air fryer at 375°F (190°C) for 8 to 10 minutes; flip halfway through cooking.
- Try using jalapeño cream cheese instead of regular to add an extra spicy kick to the filling.
- For the crispiest results, serve the fried pickles immediately after cooking as they soften over time.
Nutrition
- Serving Size: 1 stuffed pickle
- Calories: 120
- Sugar: 1g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
